Summary

Ingredients

• 100 g rice, (brown rice, or lon rain rice)
• 1 onion (s)
• 1 clove garlic
• Oil, for braising
• 200 ml vegetable stock, or water
• 250 g spinach, fresh, cleaned and weihed or packaed as baby spinach in a ba, oranic
• 1 pinch cumin
• 0.5 teaspoon ½ thyme, dried
• 0.5 teaspoon ½ oregano, dried
• 1 pinch nutmeg, ground
• 1 pinch cinnamon powder
• 1 pinch coriander powder
• salt
• Cayenne pepper
• 1 lemon (s), untreated, washed with hot water
• 1 tablespoon, leveled raisins, unsulphured

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Instructions

1. Briefly rinse the rice in cold water in a colander. Finely chop the onion and garlic. Let both become translucent in a little oil in a saucepan, add the drained rice and sauté briefly. Pour hot vegetable stock or hot water (plus a little salt) on top and let it swell according to the instructions on the package, adding some liquid if necessary.
2. In the meantime, wash the spinach thoroughly, remove any coarse roots if necessary, place it dripping wet in a large saucepan, heat while stirring for about 5 minutes until it has collapsed. Let cool, place on a board and roughly chop. Mix with the ready-swollen rice, add the raisins and spices. Add about 2 tablespoons of the lemon juice and about 1/4 of the finely grated zest and let it steep for another 5 minutes. Add to portion rings or cold-rinsed 200 ml cups as desired, press lightly and turn onto the preheated plates.
3. Important:
4. The quantities of spices are approximate. Cumin in particular should be dosed carefully so that it is present but not dominating. The rice should mainly taste fresh like lemon, the spices should give more of an interesting background note. If you don`t like raisins, you can leave them out. But I think they give a very nice, sweet contrast to the lemon.
5. The rice tastes good as an accompaniment to pan-fried or grilled meat, fish, fried sheep`s cheese or tofu. I prepared it for the first time with tofu gyros style here from the DB and thought it was a good combination.